looking for a savory stuffed acorn squash recipe
So many recipes with sweeter fillings--cranberries, apricots, etc...looking for a completely savory filling. Ideas? TIA!
I can't remember the exact recipe, but I remember I once made a stuffing - almost salad like - of black beans and diced tomatoes in some sort of vinaigrette. It was served warm, but not super hot.
I have seen lots of winter squash with tomato recipes, including one a cousin made that had a Moroccan flavor profile (but she also used butternut squash, not acorn).
To me, acorn squash is so mild in flavor that I would think just about any savory stuffing you enjoy would work well. I could even see making a chili and using the acorn squash as the bowl...
Last time i made veggie burgers i had leftovers, a simple mix of shredded veggies (carrots, summer squash, chopped mushrooms),cooked lentils, cooked quinoa, onions, garlic, and walnuts. I baked the acorn squash until nearly done, added the filling and baked another 15-20min. I served with a basalmic vinegrette but a thin tomato sauce would also be nice. Parmesan or nutritional yeast to finish.
I am going to try Magiesmom's recipe. But for this meal I made a simple vegan curry, enhancing the flavor by browning oodles of onions and red peppers in olive oil, them simmering them with tomatoes and red dal. Blended curry spicing with an emphasis on ginger (I use the minced, jarred)
I cut the acorn squash into thirds lengthwise and baked them soft. then I spread a thin layer of the red curry over the bottom of a pretty oven-to-table baking dish, placed the squash shells pulp side up on the layer of curry, and spooned curry into each shell. the orange, curry-filled squash shells sitting on a bed of red curry look gorgeous. I will serve with brown rice.
My go to stuffing for AS is:
Diced bell pepper
Brown the sausage add onion and saute until translucent. Then add the rest. Cook over low heat until mushrooms are done.
Cut the squash in half and scoop out the seeds. Stuff the squash, hold both halves together and wrap in foil.
This goes out on the Weber kettle with whatever is slow cooking. Squash takes about an hour.
Agree, too much sweetness in many recipes! Here's one I made up for my blog, and it's become one of my favorites:
Stuffed Kabocha Squash with Quinoa and Chickpeas
4 kabocha squash, halved horizontally*, seeded
2 tablespoons + 1 teaspoon olive oil
2 cups thinly sliced leeks, white and light green parts
2 cups red quinoa, rinsed thoroughly if not using the no-rinse variety
½ cup dry sherry
3 1/2 cups vegetable stock (use a gluten-free stock if you are gluten-sensitive)
½ teaspoon salt (reduce amount if your stock is very salty)
¼ teaspoon freshly ground black pepper
2 tablespoons fresh chopped sage
3 tablespoons chopped flat-leaf parsley, plus additional for garnish
1 ½ cups chickpeas (canned are fine here)
2 tablespoons currants
Heat the oven to 375 degrees.
Rub the cut edges of the squash with a teaspoon of olive oil and place on a baking sheet (or two, as necessary), cut side down. Cover tightly with foil and roast until very tender, about 45 minutes.
Meanwhile, heat the olive oil over medium heat in a large saucepan. Add the leeks and sauté until golden, about 10 minutes. Add the quinoa and cook, stirring, for two or three minutes. Add the sherry and cook for another minute. Add all remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 15 minutes, until water is absorbed and quinoa is just tender. Adjust seasoning to taste.
Turn the squash halves over and fill the cavities generously with the quinoa mixture. Return to the oven, cover lightly with foil and bake at 350 degrees for 15 minutes. Garnish with additional chopped parsley and serve.
* Helpful hint: slice a bit off the rounded bottom of each squash half to create a small flat surface (about 1 inch in diameter) and it will sit in the pan without wobbling.